Christmas Pudding

Prep Time: 30 minutes | Cook Time: 6 hours

To fit a 6-cup pudding basin.


  • 120 grams butter
  • 200 grams dark brown sugar
  • 75 grams FG Roberts plain flour
  • 1/2 tsp baking powder
  • 1 tsp mixed spice
  • 2 eggs
  • 150 grams fresh breadcrumbs
  • 150 grams sultanas, soaked overnight
  • 150 grams raisins, soaked overnight
  • 75 grams currants, soaked overnight
  • 1 small apple, peeled, cored and grated
  • Zest of an orange (medium size)
  • Juice of one fresh orange (medium size)
  • Optional: 3 tablespoons mixed candied peel, chopped


  1. Pre-soak the dried fruit overnight in brandy (or orange juice) to rehydrate and plump up. Drain prior to adding to the batter.
  2. Butter the pudding bowl and line the bottom with a disc of baking paper that has also been buttered, butter side up.
  3. Beat the butter and sugar together until light and fluffy.
  4. Then add the eggs, one at a time mixing until creamy.
  5. Add the flour and spice and mix until just combined.
  6. Add the remaining ingredients and mix well.
  7. Put the mixture into the buttered bowl and flatten the top.
  8. Cut a disc of baking paper the size of the top, butter it and place on top of the pudding mixture, butter side down.
  9. Tear a piece of baking paper and aluminium foil, large enough to cover the top of the bowl, and go halfway down the sides. Place the foil on top of the parchment. Create a pleat down the centre, so that the pudding will have space to expand when cooking.
  10. Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. Place a trivet in a pot and fill the water so that it's halfway up the bowl and use a tight-fitting lid.
  11. Steam for 6 hours, checking the water level once an hour or so, and topping it up.
  12. Once you've taken the bowl out of the pot, remove the aluminium foil and paper, wipe the bowl and replace with clean paper. Store in a cool place.
  13. To serve: steam it for another two hours, OR simply microwave it for a few minutes until it's piping hot! Let stand for a few minutes before removing from the bowl.

This recipe can also be used in a slow cooker – cooked on low for 10 hours